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Lamb Kabobs With Fresh Coriander

By The Canadian Living Test Kitchen

Tested till perfect

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Lamb Kabobs With Fresh Coriander

This recipe makes 8 servings

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Set out bowls of chopped fresh coriander and ground cumin for guests to dip kabobs.

Ingredients

  • 2 lb ground lamb, shoulder
  • 1 cup onions, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh mint, finely chopped
  • 2 tbsp finely chopped parsley
  • 2 tbsp fresh coriander, finely chopped
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cayenne pepper
  • 1 pinch dried marjoram

Preparation

In large bowl and using hands, mix together lamb, onion, garlic, mint, coriander, parsley, paprika, salt, cumin, cinnamon, ginger, cayenne and marjoram until well combined. (Recipe can be prepared ahead, covered and refrigerated for up to 8 hours.)

Divide mixture into 16 portions. Form into sausage shapes about 2 inches (5 cm) long; thread 2 each lengthwise onto flat metal skewers, pressing meat firmly onto skewers, Grill or broil about 4 inches (10 cm) from heat, turning occasionally, for 8 to 10 minutes or until well browned and crispy on outside and juicy inside. Serve immediately.

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